Though the word tagine refers to the cone-shaped cooking vessel that the dish is traditionally made in, it has also come to refer to Moroccan-style stew preparations. This version contains an assortment of vegetables, including cauliflower and chickpeas, making for a flavorful, filling vegetarian dish.

What to buy: For a slacker solution, you can substitute high-quality canned chickpeas for the cooked chickpeas.

Preserved lemons are a popular ingredient in Moroccan cooking. They’re preserved in a salt-and-lemon-juice mixture and sold in jars. Look for them in gourmet grocery stores or online at igourmet.com, or alternatively you can make your own.

Instructions

For the tagine:

1Heat olive oil in a large Dutch oven or heavy-bottomed pot with a tightfitting lid over medium heat. When oil shimmers, add onion, season with salt and freshly ground black pepper, and cook, stirring occasionally, until soft and translucent, about 5 minutes. Stir in cumin and cinnamon stick, and toast until aromatic, about 1 minute; add ginger and garlic, and cook until just softened, about 1 minute more.

2Add carrots, season with salt and freshly ground black pepper, and cook until slightly tender, about 3 minutes. Add tomatoes and their juice, vegetable broth, and saffron and stir to combine. Bring mixture to a simmer and cook, covered, until vegetables are almost completely cooked but still raw in the center, about 7 minutes.

1Place couscous in a large bowl or baking dish. Bring water to a boil. Once water boils, pour over couscous, and let stand until water is absorbed, about 5 minutes. Add olive oil, season to taste with salt and pepper, and stir briefly to combine.

2Serve tagine over couscous, topped with almonds and scallions. Pass yogurt on the side.